21/09/2017
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Agriculture and Natural Resources>Food Technology>
Health, Biology and Medicine>Public Health>
Frying oil with high heat persistence

Frying is a common way of cooking food which widely used at home and industrial kitchens because of its producing pleasing scent, taste and texture.

During frying, the oil goes on with diverse physical and chemical changes and a wide range of undesirable compounds(like the carcinogenic compound called acrylamide) are produced in it which can affect the quality of the oil and the cooked food, and also cause nutritional and technological problems.

Furthermore consuming high amounts of oil in the diet is a major cause in overweight, obesity and coronary disease. Besides oxidized fats are potential sources of producing free radicals in the body. In this formulation frying oil is optimized and the time of throwing away the oil is identified by controlling quality indexes therefore the amount of oil absorbed by the final product is reduced.       Should be noted that producing a resulting product which absorbs less oil while maintaining desired quality is very important. In addition to increasing the quality of the final product, this is also important for economic factors.

 Features:

-        increasing oxidation and heat persistence of frying oil.

-        Specifying the suitable time of throwing away the frying oil according to quality indexes.

-        Reducing oil absorption of the final product.

-        Increasing product lasting (reducing oxidation and the resulting bad tastes)

-        Economizing through reducing consumed oil and production line's wastes.

-        Increasing production amount because of non-stopping production line due omitting the need for oil changing


Applications:

Application in all fried food products(crisps, French fries, donuts etc ) and oil factories.

 Specializations:

Production in industrial scale.

carrying out instructional workshop.

Providing consultation to production units.

Clients:

-        Frying oil producing factories.

-        Fried food products factories (crisps, French fries, donuts etc).

-        Institute of Standards and Industrial Research of Iran.

-        Food and drugs organization

Innovations:

Increasing oxidation and heat persistence of the frying oil.

Reducing oil absorption bye the final product

Our offerings :
Custom Production
Technology Documentation
Research and Development Services

The ACECR affiliate in charge:
Mashhad Branch
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